I promised two cake recipes after getting back from my last trip home to visit my family in Germany, and here's the second one. I forgot to write down the recipe when I was at my brother's place, but my lovely niece has e-mailed it to me today (Danke, N.).
This cake couldn't be much more different from the Gooseberry Meringue Cake. It's much less effort, no need to bake to separate layers, stew fruit or whip some cream (even though it's great with cream served on the side, but it's not essential). This is an easy-peasy cake, which is really moist and very tasty. Even if you haven't got any cake pans, you can make this one, just use the tray that came with your oven.
Mandarinenkuchen or Mandarin Tray Cake
375 gr plain flour
275 g sugar
2 tsp baking powder
4tsp vanilla sugar or 1 1/2 tsp vanilla essence
6 eggs
300 gr melted butter
4 x 300gr cans of mandarin segments in juice, drained but keeping the juice from 3 of the cans
Preheat your oven to 180C/Gas 4.
Cream the eggs and sugar, add the butter and mix in the flour, sugar, baking powder and vanilla sugar (essence). Mix until smooth.
Pour onto a large, greased baking tray (the one that came with your oven is perfect in size).
Top with the drained mandarin segments.
Bake for 30 minutes.
Pour the juice that you have kept from three of the cans over the cake straight away while it's still hot, coming from the oven. It will seem like a lot f liquid and you'll think you'll end up with a soggy mess, but just go for it and you'll have a wonderful cake that's still moist after three days, not that it'll last that long.
Finally as my niece put it in her e-mail: Bon appetit!
This cake couldn't be much more different from the Gooseberry Meringue Cake. It's much less effort, no need to bake to separate layers, stew fruit or whip some cream (even though it's great with cream served on the side, but it's not essential). This is an easy-peasy cake, which is really moist and very tasty. Even if you haven't got any cake pans, you can make this one, just use the tray that came with your oven.
Mandarinenkuchen or Mandarin Tray Cake
375 gr plain flour
275 g sugar
2 tsp baking powder
4tsp vanilla sugar or 1 1/2 tsp vanilla essence
6 eggs
300 gr melted butter
4 x 300gr cans of mandarin segments in juice, drained but keeping the juice from 3 of the cans
Preheat your oven to 180C/Gas 4.
Cream the eggs and sugar, add the butter and mix in the flour, sugar, baking powder and vanilla sugar (essence). Mix until smooth.
Pour onto a large, greased baking tray (the one that came with your oven is perfect in size).
Top with the drained mandarin segments.
Bake for 30 minutes.
Pour the juice that you have kept from three of the cans over the cake straight away while it's still hot, coming from the oven. It will seem like a lot f liquid and you'll think you'll end up with a soggy mess, but just go for it and you'll have a wonderful cake that's still moist after three days, not that it'll last that long.
Finally as my niece put it in her e-mail: Bon appetit!
12 comments:
Sylvie, that looks really good. I am not a big orange fan, but dad loves them. Will give this a try sometime.
Sylvie I wish I had a breakfast like this today!! :-D
thanks for the recipe!
have a fantastic monday!
Silvia
Sylvie, what a gorgeous-looking cake, and so moist and delicious!
Oooooh Sylvie yet another stunning looking cake!! Thank you SO much for sharing this recipe :)
Wonderful photos as always!
Rosie x
Oh Yummy! This looks good too. I just ate my dinner and now I'm hungry for cake!!
Great looking cake Sylvie!
Another beauty - thanks Sylvie!
Two sweets in a row Sylvie...you will have me breaking my no sweets vow to myself:D
Wow, that looks so summery and delicious, Sylvie! I love it!
Thanks everyone!
Raquel, I'm sure it'd be equally good with canned peaches.
Sorry, Val. ;)
This cake sounds easy to make and looks good!
Oh Sylvie - this sounds so delicious!
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